Gluten-Free Pasta with Pistachio Pesto, Shrimp and Sun-Dried Tomatoes

Method

1. Soak the pistachios in hot water so they peel more easily.
2. Blend the sun-dried tomatoes in a food processor until you obtain small confetti-like pieces.
3. Drain the pistachios and place them on a cloth. Massage them through the cloth to remove the skins.
4. In a blender, combine the peeled pistachios, vegetable cream, one clove of garlic (optional, or use two halves if you prefer less intensity), basil leaves, and a pinch of salt. Blend until creamy.
5. Clean the shrimp: remove the tail, the carapace, and devein using a toothpick.
6. Cook the gluten-free pasta in a pot of salted boiling water until al dente.
7. In a pan, heat a drizzle of olive oil with one clove of garlic in its skin and some chopped fresh chili. Sauté briefly.
8. Add the shrimp to the pan and cook for a few minutes. Season with a pinch of salt.
9. Remove the garlic clove from the pan.
10. Add the pistachio pesto to the pan. Since it is very thick, add some pasta cooking water to thin it to a creamy consistency.
11. Turn off the heat. Add the drained pasta directly into the pan and toss well to coat.
12. Add the sun-dried tomato confetti and mix again.
13. Grate the zest of an unwaxed lemon over the pasta for a fresh, citrusy aroma.
14. Serve the pasta topped with crushed pistachio granella (reserve a few pistachios before making the pesto) for extra crunch.